Healthy Salmon Spread

This salmon spread is made using a combination of cooked and smoked salmon for a rich and delicious flavour. It contains low fat yogurt, a drop of mayonnaise, lemon juice and a sprinkle of chives. Ready in as little as 5 minutes!

You might also like tuna pâté and Polish mackerel pâte!

This salmon spread is low in fat, deliciously creamy and comes with a hint of smokiness. This is a perfect recipe for using up leftover salmon (I usually make it using pistachio crusted salmon leftovers).

The combination of cooked and smoked salmon creates a well balanced, rich flavour and the addition of the yogurt produces a super creamy salmon pâté.

Salmon spread ingredients and substitutions

• Salmon: A mixture of ready-cooked and smoked salmon. Use either leftover salmon or canned salmon, in addition to the smoked salmon. Tweak the amounts to suit your taste.
• Yogurt: Use low fat thick natural yogurt, Greek yogurt, Skyr, quark or fromage frais.
• Mayonnaise: I used a small amount of mayonnaise for more depth of flavour.
• Lemon juice: Adjust the amount of lemon juice to suit your preference. I recommend starting with 2 teaspoons and adding more if needed after you’ve pureed the mixture.
• Chives: I added 3 teaspoons of freshly chopped chives, but you can use dill (2 tsp) or parsley or omit the herbs altogether.
• Seasoning: Do not forget to add pepper to taste, but add salt cautiously (the smoked salmon is salty).

Equipment you’ll need

• Kitchen scale, measuring spoon
• Chopping board and knife
• Blender and large spoon

Step-by-step recipe instructions

1. Assemble ingredients: Place all the ingredients (not the chives) in the food processor.

2. Puree until smooth and creamy.

3. Add the chives.

4. Pulse just to combine.

5. Chill: Transfer to a bowl. Adjust the seasoning as needed, chill for 30 minutes, if possible, and enjoy!

How to serve salmon pâté

• Salmon spread canapes: Spread on crackers or bread (such as slices of baguette), top with sliced dill pickles, cucumbers, radishes or capers. Garnish with watercress.
• Salmon dip: Serve with vegetable sticks (cucumber, celery, broccoli stems).
• On toast: Use your favourite.
• In a sandwich: Use on its own, with lettuce, cucumbers or avocado (see also salmon salad sandwich).

Can I make this spread using just one type of salmon

Yes, you can, if that's what you prefer. I think, however, that using smoked salmon alone might make this spread a little too salty. Just using cooked salmon, on the other hand, may be a little bland, so you'll need to use more lemon juice. Also, while canned salmon is a good alternative to cooked salmon leftovers it can be a little dry so you may want to add more yogurt or mayonnaise.

So for me the combination of cooked and smoked salmon is best!

Top tips

• Flavour: Tweak the ingredients to suit your taste. For example use less cooked salmon and more smoked, add more lemon juice for a tangier flavour or make it really peppery.
• Texture: Puree the ingredients until as creamy and smooth as possible. For best results add the chives towards the end and just pulse a few times.
• Storing: This salmon spread can be refrigerated, covered, for up to 3 days. If you omit the chives the spread will stay fresh for up to 4 days (you can stir them in just before serving).
• Not suitable for freezing.

More fish sides to try next

• Salmon Lettuce Wraps with Avocado Sauce
• Smoked Salmon Deviled Eggs with Wasabi
• Herring Salad Polish-Style
• Polish Sardines on Toast

See also these other delicious sides perfect for any occasion!

Recipe

Keep in touch!

If you make this salmon spread recipe I'd love to know how it turned out for you. Did you use different herbs? Let me know in the comments below, thanks:)

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